Best 4 Cocoa Syrup Recipes
Calling all chocolate lovers! Get ready to indulge in the rich and decadent world of cocoa syrup. In this comprehensive guide, we've compiled a selection of irresistible cocoa syrup recipes that will tantalize your taste buds. From the classic chocolate syrup, perfect for topping ice cream and pancakes, to more unique and innovative creations like salted caramel cocoa syrup and spicy Mexican cocoa syrup, this article has something for every palate. Whether you're looking for a simple and straightforward recipe or a fun and creative culinary challenge, we've got you covered. So, grab your aprons and prepare to embark on a sweet and delicious journey with our cocoa syrup recipes.
Let's cook with our recipes!
ALTON BROWN'S COCOA SYRUP
Who needs store bought syrup anymore. This tastes much better! I have made it many times. Use it for ice cream, chocolate milk, on top of brownies, or chug straight from the bottle...no, I would never do that. ;) This recipe came from the Food Network website where it rates a solid five stars.
Provided by Molidol
Categories Sauces
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a medium or large pot, bring water and sugar to a boil.
- Whisk in cocoa, vanilla, salt, and corn syrup until all the solids have dissolved.
- Reduce sauce until slightly thickened.
- Strain and cool to room temperature.
- Pour into squeeze bottles.
- Keep in the fridge.
- One serving equals about 1/2 cup.
STOUT FLOATS WITH COCOA SYRUP
Slightly bitter beer, ice cream, and bittersweet cocoa syrup make for a refreshing float that's not too sweet.
Provided by Alice Medrich
Categories Beer Chocolate Dessert Super Bowl Valentine's Day Quick & Easy High Fiber Frozen Dessert Kahlúa Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- For cocoa syrup:
- Whisk sugar, cocoa powder, and pinch of salt in small saucepan. Pour 2/3 cup boiling water into heat-resistant measuring cup. Whisk just enough boiling water from cup into cocoa mixture in saucepan to form smooth paste (about 3 tablespoons), then whisk in remaining water. Bring to simmer over low heat, stirring constantly. Simmer syrup 1 1/2 minutes, stirring often. Remove from heat; stir in vanilla. Cool to room temperature. DO AHEAD: Can be made 3 weeks ahead. Cover; chill.
- For floats:
- Using electric mixer, beat cream and vanilla in medium bowl until peaks form. Cover; chill. Pour 1 tablespoon Kahlúa and 1 tablespoon cocoa syrup into each of six 10-ounce glasses. Place 1 scoop of ice cream in each glass. Add stout, pouring gently down side of tilted glass to prevent too much head from forming. Spoon dollop of whipped cream into each glass. Drizzle with cocoa syrup, place spoon and straw in each, and serve immediately.
COCOA SYRUP
Brushing the sponge cake for the Bûche de Noël with this flavored syrup hydrates it and keeps it moist.
Provided by Claire Saffitz
Categories Bon Appétit Chocolate Dessert Christmas Kid-Friendly Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes about 1/4 cup
Number Of Ingredients 3
Steps:
- Cook sugar and 1/4 cup water in a small saucepan over low heat, stirring until sugar is dissolved. Remove from heat; add cocoa powder and almond extract and whisk until smooth.
- Do Ahead
- Syrup can be made 1 day ahead. Let cool; cover and chill. Bring to room temperature before using.
COCOA SYRUP
Number Of Ingredients 6
Steps:
- In a small pot, bring water and sugar to a boil and whisk in cocoa, vanilla, salt, and corn syrup. Whisk until all of the solids have dissolved. Reduce sauce until slightly thickened. Strain and cool to room temperature. Pour into squeeze bottles. Squeeze into cold milk and stir for delicious chocolate milk or serve on your favorite ice cream. And, hey, it's fat free!
Tips:
- Use high-quality cocoa powder. The quality of the cocoa powder you use will directly impact the flavor of your syrup. Look for a cocoa powder that is labeled "unsweetened" and has a rich, dark color.
- Don't overheat the syrup. Overheating the syrup can cause it to burn and become bitter. Keep the heat on low and stir the syrup constantly.
- Let the syrup cool completely before using it. This will allow the flavors to meld and develop.
- Store the syrup in a cool, dark place. Cocoa syrup will keep for up to 2 weeks in the refrigerator.
Conclusion:
Cocoa syrup is a versatile ingredient that can be used in a variety of recipes. It can be used to make hot chocolate, iced coffee, milkshakes, and even cocktails. It can also be used as a glaze for cakes and pastries. With its rich, chocolatey flavor, cocoa syrup is a surefire way to add a touch of sweetness and sophistication to your favorite desserts and beverages.
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